ricotta cheese
Ricotta is an Italian whey cheese made from the residual whey of other cheese production (typically mozzarella or provolone). It is characterized by a soft, creamy, and slightly grainy texture, and a mild, subtly sweet flavor. Fresh ricotta is white or off-white in color, with a high moisture content, making it perishable.
History
Ricotta originated in Italy, with its roots tracing back to ancient Roman times. It was traditionally made by farmers using the leftover whey from making other cheeses, utilizing what would otherwise be a waste product. Its name, 'ricotta,' means 're-cooked' in Italian, referring to the process of re-heating the whey to coagulate the remaining proteins. It has become a staple in Italian cuisine and is now enjoyed worldwide, playing a central role in both sweet and savory dishes.
Common Uses
- Used as a filling in ravioli, lasagna, and cannelloni.
- Incorporated into baked goods, such as cheesecakes, pastries, and muffins, providing moisture and a delicate flavor.
- Spread on toast or crostini, often paired with honey, fruits, or herbs for a simple appetizer.
- Added to pasta dishes as a sauce or a binding agent for meatballs.
- Used as a topping or filling for pizzas and flatbreads.
- Mixed with vegetables or meats for savory tarts and quiches.
Storage Tips
Store fresh ricotta in an airtight container in the refrigerator. Consume within 3-5 days of purchase. Avoid leaving it at room temperature for extended periods. Freezing is not recommended as it significantly alters the texture; however, it can be used for some cooked applications like lasagna or baked pasta dishes. Properly stored, frozen ricotta should be used within a month.
Nutrition Facts (per 100g)
Common Substitutes
- Fresh cheese curds (slightly drier and tangier)
- Mascarpone (richer and creamier, but less grainy)
- Cottage cheese (more tangy and with a coarser texture; drain excess liquid)
- Homemade ricotta (requires time and specific ingredients; results vary based on milk type)